Ingredients

• 1 (7-inch) eggless chocolate sponge cake
• 2.5 cups - fresh cream
• 1 cup - sugar
• 3 tsp - gelatin
• 2 cups - water
• 1/2 cup - orange juice
• 3 tsp - instant coffee powder
• 1/4 tsp - vanilla essence

How to Make Creamy Coffee Caramel Pudding

• Sprinkle gelatine over 1/2 cup water and keep aside till it expands.
• Warm over very low or indirect heat, and dissolve till transparent
• Dissolve coffee in 4 tbsp hot water, and beat till foamy.
• Add remaining water at boiling point.
• Beat chilled cream till thick. Keep aside in fridge until needed.
• Heat sugar in a heavy pan, cook and stir till melted and brown.
• Take off fire, add coffee mixture, simmer for 3 minutes.
• Take off heat, and cool till room temperature.
• Add gelatine solution, 3/4 beaten cream, essence.
• Beat till thickened considerably.
• Place layers of chocolate cake at bottom of deep pudding dish.
• Sprinkle orange juice all over till moist.
• Pour thickened custard over it.
• Allow to set in freezer. Once fully set, decorate with remaining chilled whipped cream.
• Serve chilled.